Lunch Specialsavailable from 11.30 am to 2.30 pm
Our Lunch Specials
Traditional Vietnamese thin rice noodles served in a stocky beef or clear chicken broth tinged with aromatic spices and herbs.
- Beef Selection – Beef Special or Raw Beef & Brisket.
- Chicken Selection – Special or Breast or Maryland.
BUN BO HUE
Spicy Chilli Beef Soup Noodle with Beef and Pork slices and knuckle.
WONTON SOUP NOODLE
Egg Noodles with Prawn Won Tons and bok choy in our Chef’s special soup.
Credited by most critics as Laksa King of the East, our chef special coconut-based curry soup served with seafood and puff bean curd.
BASIL FRIED RICE
Vietnamese Fried Rice tossed in a hot wok with Chicken, Aromatic Basil and Chillies.
FISH BALL NOODLE
Fish ball and fish cake with rice flat noodle served in soup of our chef’s special consommé.
FRIED KOAY TEOW
Flat rice stick noodle stir-fried with prawn, calamari and fish cake in dark soy sauce.
PRAWN & PORK NOODLE
Egg noodle topped with succulent prawns and delicate sliced boneless pork knuckle in our chef’s special consommé.
Fresh Egg Noodles served in a rich Seafood Sauce with Fresh Prawns and Pork Slices.
Choice of Grilled Pork or Chicken in Rice Vermicelli served with julienne cucumber, carrot and lettuce served with a Tangy Vietnamese Fish Sauce.
Choice of Grilled Pork or Chicken with Broken Rice, julienne vegetables, topped with a fresh fried egg, served with a Tangy Vietnamese Fish Sauce.
CRAB PASTE FRIED RICE
Fried Rice tossed in a hot wok with fresh prawns, Aromatic Basil, Crab Paste and Chillies.
Popular Asian Favourite – Fried Rice Vermicelli with seafood in light curry powder.
TOM YUM NOODLES
Rice noodles served in a spicy and tangy Thai infused Tom Yum soup served with chicken and vegetables.
FISH HEAD MEE HOON
Rice Vermicelli noodles served in a rich, succulent creamy soup with crisp fried fish head pieces.
PINEAPPLE FRIED RICE
Pineapple fried rice with prawns, chicken, green peas and diced pineapple in mild curry powder.
Chef's SpecialsUnique Creations from The Kitchen to Your Table
Our Chef’s Specials
WINTER GOAT HOT POT
Perfect for the winter blues, this hot pot comes served with portions of goat in a stocky soup base, complemented by chrysanthemum leaves and wombok.
SLOW BRAISED PORK HOCK
Not to be missed, tender, marinated whole pork hock, slow broiled to perfection in a thick, fragrant gravy complemented by young bok choy.
WHOLE BARRAMUNDI w JULIENNE YOUNG MANGO
Whole Barramundi deep fried to perfection then topped with julienne of young mango and a tangy ginger sauce.
PEPPER HONEY SOY PORK LOIN
Pork loin steak seasoned and braised in a pepper honey soy sauce.
MEKONG CHILLI CRAB
A must for chilli and crab lovers! Mudcrab lightly battered and deep fried to perfection – then tossed in a wok with celery, onions and capsicum in our Chef’s Special Chilli Paste.
MALAYSIAN STYLE BUTTER CRAB
A South-East Asian favourite – Mudcrab lightly battered then deep fried to perfection, then tossed in a wok with curry leaves, butter and desiccated coconut. Finger licking’ great!
TEOCHEW STYLE STEAMED WHOLE BARRAMUNDI
Whole Barramundi steamed with a mix of Teochew inspired spices – ginger, galangal, spring onions.
GRILLED MARINATED CALAMARI
Marinated overnight in our Chef’s Special Mix of spices and sauces, then grilled over a slow fire to tender perfection.
CURRY FISH HEAD
Another South-East Asian favourite, fish heads cooked in a fragrant and tasty blend of curry and spices.
Chef's RecommendationsTraditional Favourites Reimagined Just For You
GREEN PAPAYA SALAD
Green papaya salad with prawns and chicken, flavoured with light chilli and vinegar dressing topped with crushed peanuts.
MEKONG CHILLI PRAWNS
Our Signature Dish, succulent king prawns lightly battered and deep fried, tossed in a wok with celery onions, capsicums in our chef’s special chilli paste.
Succulent calamari lightly battered, deep fried and tossed in a wok with chillies, spring onions and chilli shrimp paste.
FRIED WHOLE FISH w GINGER SAUCE
Whole pomfret deep fried and served with julienne young ginger, vinegar, fish sauce and chillies.
PRAWNS w CURRY LEAVES
Succulent King Prawns in light batter, tossed in a wok with fresh curry leaves. lemongrass, onions and capsicums.
KAI YANG | MARINATED BBQ CHICKEN
Marinated Thai style with herbs and spices, flame-grilled and glazed with honey to a perfect golden brown.
GARLIC PEPPER SCOTCH FILLET
Australian Scotch Fillet steak marinated with garlic, cracked pepper and flame-grilled to perfection.
OXTAIL HOT POT
Stew of oxtail enhanced with black pepper, carrots and bay leaves.
JUMBO KING PRAWNS HOT POT
Stew of Jumbo King Prawns with garlic, dried chillies and glass noodles in a black bean sauce.
MOONSHELL CLAMS STIR-FRY w BASIL AND CHILLIES
Our Signature Dish, Moon Clams stir-fried with garlic, basil and chillies in our Chef’s special shrimp paste.
Cutlets of whole Barramundi cooked in a tamarind curry with tomatoes, diced pineapple and fresh chillies.
BABA CURRY CHICKEN
Malaysian Nyonya chicken curry, stewed in galangal ginger, coconut milk, spices and turmeric powder.
Famous Malaysia chunky, tender beef curry, stewed with desiccated coconut, coconut milk, curry powder and spices.
CHICKEN RIBS w TAMARIND SAUCE
Chicken spare ribs in light batter, deep fried and tossed in a wok with tamarind sauce.
About Flavours of Mekong
Flavours of Mekong is founded by a team of passionate Vietnamese and Southeast Asian enthusiasts. Francis and Nghi, whom have a passion for good food, great hospitality and culinary experiences that stay long after the meal. Their vision is to share the flavours they’ve grown up with people of all cultures who are as passionate about good food and great hospitality as they are!